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Description
| - Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. Extraction conditions were very mild, which minimize thermal, mechanical or chemical modification of the sample; the method is rapid, simple and cheap. In total 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids and 4 sulphur compounds. These aroma compounds were quantified and consequently changes in concentration of them were studied throughout ripening period. Most of volatile compounds identified were present at all stages of cheese ripening, their amounts changed significantly, however there was not found significant increase in concentration. (en)
- Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. Extraction conditions were very mild, which minimize thermal, mechanical or chemical modification of the sample; the method is rapid, simple and cheap. In total 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids and 4 sulphur compounds. These aroma compounds were quantified and consequently changes in concentration of them were studied throughout ripening period. Most of volatile compounds identified were present at all stages of cheese ripening, their amounts changed significantly, however there was not found significant increase in concentration.
- SPME spojená s GC byla použita pro analýzu těkavých aroma sloučenin Niva sýra. Použité extrakční podmínky byly velmi mírné, což minimalizuje tepelnou, mechanickou nebo chemickou modifikaci vzorku, metoda je rychlá, jednoduchá a levná. Těkavé látky byly extrahovány vláknem CarboxenTM/polydimethylsiloxane 85?m, podmínky analýzy byly optimalizovány. Linearita metody byla výborná v koncentračním rozsahu 0.003-20 mikrog.g-1, reprodukovatelnost byla dobrá (RSD 2-11 %). Detekční limity se pro různé standardní sloučeniny podstatně lišily. Celkem bylo pomocí této metody v sýru Niva identifikováno 54 sloučenin: 3 uhlovodíky, 5 aldehydů, 11 ketonů, 18 alkoholů, 3 estery, 10 MK a 4 sloučeniny síry. tyto aroma sloučeniny byly kvantifikovány a následně byly sledovány jejich změny v průběhu zrání sýra. Většina identifikovaných sloučenin byla přítomna ve všech fázích zrání, ale v různých koncentracích. (cs)
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Title
| - Solid-phase microextraction for analysis of mould cheese aroma
- SPME pro analýzu aroma plísňových sýrů (cs)
- Solid-phase microextraction for analysis of mould cheese aroma (en)
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skos:prefLabel
| - Solid-phase microextraction for analysis of mould cheese aroma
- SPME pro analýzu aroma plísňových sýrů (cs)
- Solid-phase microextraction for analysis of mould cheese aroma (en)
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skos:notation
| - RIV/00216305:26310/06:PU63440!RIV07-MSM-26310___
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/00216305:26310/06:PU63440
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech J. Food Scencies (Special Isue)
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Babák, Libor
- Loupancová, Blanka
- Vítová, Eva
- Zemanová, Jana
- Štoudková, Hana
- Březina, Pavel
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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